Easy Mexican Steak Ranchero

A wooden spoon lifting up a bit of steak ranchero from a skillet.

Easy Mexican Steak Ranchero

This Steak Ranchero recipe features tender marinated flank steak cooked in a bold, smoky chipotle and tequila-infused sauce. It’s a one-pan meal that delivers big flavor fast making it perfect for weeknights or weekend dinners with a Tex-Mex twist.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 318kcal

Author: Karin and Ken

Ingredients

2 lb flank Steak
3 cloves garlic
1 teaspoon black peppercorns
1 tablespoon extra virgin olive oil
½ lime juiced
1 teaspoon cumin
1 teaspoon ancho chili powder
2 teaspoon Mexican oregano
½ teaspoon salt

Ranchero Sauce

3 plum tomatoes
1 cilantro fresh, small bunch
1 white onion sliced
3 cloves garlic pressed
2 limes juiced
3 chipotle peppers from can, minced
1 16-ounce roasted red bell peppers
1 tablespoon adobo sauce
1 jalapeño sliced
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon salt
⅓ cup tequila

Instructions

Prepare steak marinade. Add garlic cloves and peppercorns to a bowl. Muddle or grind into a paste.
Pour in the olive oil, lime juice, cumin, ancho chili powder, oregano, and salt. Stir well.
Place steak in a shallow pan and pour marinade onto the steak. Cover and let marinate as sauce is prepared.
Preheat a frying pan over medium high heat.
Slice tomatoes into wedges, then cut the wedges in half. Slice the white onion and jalapeño ¼” thick. Juice the limes. Remove 3-4 chipotle peppers in Adobo sauce and mince. Drain the roasted red bell peppers from the can and roughly chop. Set aside 1 tablespoon of the adobo sauce.
Crush garlic through a garlic press.
Once the pan is hot, add olive oil and swirl to coat. Add the tomatoes, onions, jalapeños, chipotle peppers, and roasted red peppers. Sauté for 7 minutes
Add garlic, pepper, and cumin then stir.
Next, add the adobo sauce and lime juice to the pan.
Add the adobo sauce and lime juice to the pan.
Stir to incorporate, then push everything towards the edges of the pan to create an empty space in the center. Pour the tequila in the center and allow alcohol to burn off, about 2 minutes.
Lower the heat to a simmer and stir the sauce. Cover and cook for 10 minutes.
Heat a skillet or frying pan over high heat. Once hot, add the steak to the pan and sear for 3 minutes per side.
Remove steak and add to a wooden cutting board. Thinly slice.
Add steak to the pan with the sauce and let simmer for 5 minutes to finish cooking the steak.
Let simmer for 5 minutes to finish cooking the steak.

Notes

Slice against the grain: Cutting flank steak across the muscle fibers ensures each bite is tender, not chewy.
Handle peppers with care: Jalapeños and chipotles can irritate skin—use gloves or a plastic bag when chopping.
Marinate longer for more flavor: While quick marinating works, letting the steak sit for 30 minutes to 2 hours deepens the flavor beautifully.

Nutrition